Beer Battered Deep Fried Brisket Fritters with Horseradish Aioli
Amy Kritzer
It's not even November yet and I'm already in fried Hanukkah mode! Call me an overachiever. Beer Battered Deep Fried Brisket Fritters are perfect for using up leftover holiday brisket, if you have any that is.
Salt and pepper to tastethis will depend on type of brisket used
For Beer Batter:
1 1/4cupsall-purpose flourplus more for dredging
1/2teaspoonsaltplus more for finishing fritters
1/4teaspoonblack pepper
1/4teaspoongarlic powder
1 12-ouncebottle of your favorite beerbetter make it two, you're going to want to drink one
Canola oil for frying
Instructions
To make aioli, in a food processor bowl, add egg, lemon juice and mustard. Process until combined. Then very slowly drizzle in olive oil while processor is running until mayo is thick, about 5 minutes. Add in horseradish and salt and pepper to taste. Chill until ready to use. You can also do this with a whisk if you want to work your guns!
Then, make yo balls! Combine all ingredients in a medium bowl with spoon until combined. Form into 12 1-inch balls and place on a parchment lined cookie sheet. Refrigerate for 30 minutes so they aren't as sticky.
Then, make batter! In a medium bowl, whisk together flour, salt, pepper and garlic powder. Then add in beer and combine.
When ready to fry, heat 3 inches of oil in a Dutch oven to 375 degrees F. Set up a cooling rack over paper towels. Dredge balls in flour, and shake off excess. Then dip one at a time in batter. Fry a few at a time (don't crowd pot) until golden brown, about 4-5 minutes. Season with extra salt and serve immediately.